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Although the origins of the eggplant are disputed, its cultivation spread quickly across Europe and other parts of the world. It appears in the national cuisines of many counties, and due to its texture, volume, and full flavor, sometimes it is used as a substitute for meat in vegetarian and vegan diets.
Because eggplants have been cultivated since antiquity, there is a rich tradition of available recipes: from spicy Chinese fried dishes and Indian curries to savory Middle Eastern and African stews and the scores of stuffed eggplant versions from the Eastern Mediterranean, such as imam bayildi.
When roasted, the eggplant becomes tender and develops a rich, complex flavor. It can also be steamed, fried, and roasted both plain and stuffed. It can also be pickled and cooked in any way, and it still remains one of the most flavorful vegetables.
The tomato is spherical or elongated in shape, and when it is fully matured it is an intense red color and very juicy.
The cucumber is perhaps the most refreshing vegetable. It is impressive that approximately 95% of a cucumber is water.
Hot or sweet, raw or cooked, peppers add color, flavor and quality to the Mediterranean cuisine.
Eating kaki fruits is a sweet and tasty delight. The fruit is quite large and comes in various shapes, such as oval, spherical, conical, or elongated.